Vegetarian laksa
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Loading... - Emerald Murphy
- 09 May 2022
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· Skill: Medium
· Prep time: 20 mins
· Cook time: 10 mins
· Servings: 6
Ingredients
· 3 eggs, at room temperature
· 1 medium onion, peeled, roughly chopped
· 2 cloves garlic, peeled, roughly chopped
· 1-2 red chillies, de-seeded and roughly chopped
· 2.5cm piece of fresh ginger, peeled, roughly chopped
· ½ teaspoon turmeric
· 1 tbsp tomato paste
· 2 tablespoons peanut or vegetable oil
· 500g firm tofu, cut into cubes
· 400g small button mushrooms, cleaned, trimmed
· ½ to 1 tsp grated lemon zest
· 2 cups (500ml) Sanitarium So Good™ Coconut milk Unsweetened
· 1 cup (250mls) hot salt-reduced vegetable stock
· 350g Singapore egg noodles
· 1 ½ cups fresh mung bean sprouts
· 2 spring onions, trimmed, thinly sliced
· To serve: lime wedges, 3 hard boiled eggs
Method
1. Place eggs in a pot of cool water. Bring to the boil, and once boiling cover the saucepan with a lid and turn the heat off. Leave for 12 minutes. Then drain, and refresh whole eggs in cold water, to stop cooking process. Set aside.
2. Put the onion, garlic, chillies, ginger, turmeric and tomato paste into a blender or food processor to make a paste. Use 2-3 tablespoons water to thin the paste if too thick.
3. Heat the oil in a large, heavy-based saucepan. Add the paste and fry gently on a low heat for about 5 minutes until the paste is dry and aromatic. Add the lemon zest, tofu and mushrooms, and a fry until the tofu has heated through and coloured. Add the Sanitarium So Good Unsweetened Coconut milk and vegetable stock and bring slowly to the boil. Simmer gently for 5 minutes. Season to taste. Read More…
